I have a surprise for all of the Mommas out there today. A beautiful FREE ebook from Attune Foods featuring Gluten-Free (and often free of many other things as well) Recipes from some amazingly talented Gluten-Free Moms.

And there is something for every type of dietary restriction, too. Mom can choose her favorite and hand the recipe off to Dad, or she can bring her kids into the kitchen and let them help prepare a meal to celebrate her.

This decadent gluten-free, grain-free, dairy-free, egg-free, and easily nut-free Salted Caramel Apple Pie was made once again in our house this weekend because I just had to test them out just one more time for our final week of Simply Sugar and Gluten Free’s Gluten-Free Holiday event.

I make such sacrifices for you all!

This week is all about everyone’s favorite part of the holidays…Desserts! And, of course, we have a great round-up of gltuten-free, allergy-friendly goodies.

This week’s host is the adorable, amazing Maggie, of She Let Them Eat Cake! She is sharing Gingerbread Cupcakes that I assure you you will want to try. They look stunning…I will be making those with the kids for sure.

She also has a gift for two of you. She is giving away two fabulous cookbooks.

It is naughty. But only a little bit naughty. It is decadent. It is sweet. But not in a too-syrupy kind of way. It is super easy to make. It is one of my favorite indulgences this time of year.

But wait. It is also a bit healthy. Well, at least healthier than a gluten-filled, grain-filled, dairy-filled version. And, if you count those 9 health benefits of apples (and just ignore the fact that they are smothered in salted caramel yumminess) then, I would go ahead and say…dig in, my friends!

But, hey. The holidays are for allowing yourself a special treat here and there. So do not hate me. In fact, I dare you to make them. I think you will really love me once you do.

And then you will apologize for any mean thoughts you had about me for forcing this on you.

A few notes about this Gluten-free, Grain-free, Dairy-free pie:

1. You can also just make these as bars, instead of a pie, in an 8 x 8 baking dish. I actually made this in a tart pan this time. They are very versatile.

2. I use an almond flour press-in crust for the recipe, but you can EASILY make this nut-free by using the press-in cookie crust that I note at the bottom of the recipe.

3. If you are short on time and are not dairy free, Trader Joe’s has a wonderful Salted Caramel Sauce that you can use in place of this homemade sauce.

4, This recipe is a very simple one to put together. But it has an incredible WoW factor that makes it look really difficult! A good way to impress your guests.

1. For Crust: Combine all of the ingredients in bowl. With fingertips, press the dough into an 9 inch glass pie plate or tart pan. Dough should be a bit sticky. Try and bring crust up sides gently. Bake the crust at 350 degrees F for 15 minutes. Allow to cool before adding the filling.

2. For Caramel Sauce: While crust is baking, stir together coconut milk, coconut oil, brown sugar, maple syrup, and salt in a medium heavy-bottomed sauce pan. Whisk continuously and bring to a low boil over medium heat. Watch carefully – do not allow to burn! Reduce heat to medium-low and simmer gently for 3 minutes. Remove from heat and stir in vanilla extract.

3. Let cool for about 10 minutes.

4. For Filling: While caramel is cooling, toss apple slices with the juice from the lemons. In medium bowl, mix together Sugar, Cinnamon, and Sea Salt. Drain apples on paper towel, then add to sugar/cinnamon mixture. Add vanilla and toss all together.

5. Assembly: Once crust and caramel has cooled, drizzle 3 – 4 Tbsp of the cooled salted caramel sauce over the base of the crust. Then layer your apple filling evenly over the drizzle of caramel sauce. Lightly drizzle another 3 – 4 Tbsp of the salted Caramel Sauce over the top of the apples and bake in oven for 30 minutes. After 30 minutes, lightly place a piece of foil over the top of the pie, making sure the edges of the crust are under foil as well, and bake for 15 minutes more.

6. Drizzle any remaining caramel sauce over top of pie once it comes out of oven. Serve and enjoy!

Well in true gfe-gluten-free easily form, my sweet Shirley has out done herself with the most stunning holiday event yet. Home for the Holidays- Gluten-Free Style (and very Allergy Friendly as well) has kicked off with an enormous bang. Twenty four bloggers are sharing recipes that represent what the home and holidays are all about for them.

And there are over 100 prizesyou can enter to win – this list is insane. And then a GRAND PRIZE and two runner ups that will knock your socks off!

And you will see below the great gifts that I am also giving away today as part of the event. But WAIT! Here is the most exciting part…

Each Entry/Comment you leave here will also count towards the Grand Prize, and 2nd, and 3rd Prizes as well! So make sure to maximize your chances!

Of course you know I am going to say how steeped in tradition the holidays are for us. And after all, our family has a long list of must-do’s for the season that we stick to like glue.

But this last year has brought some unexpected events and experiences that have left me understanding that simple moments are what really make this season bright.

Like the pride the boys get when they “help” Dad build the fire…and the sound of their belly laughs that are simply full of pure joy just because Santa will soon be burning his britches and squeezing his jolly belly through our chimney.

Like belting out Christmas songs with my boys at the top of our lungs and dancing to them “like no one is watching”. And then giggling hysterically afterwards…

Like listening to Big Brother read Christmas stories to Little Brother and Big Brother asking questions and encouraging Little Brother like Mom and Dad usually do…

And like sitting around the breakfast table together in our pajamas during the cold December weekends and enjoying special breakfast treats that are not normally made during the other times of the year.

Yes. Those are the kind of traditions that are making the season for me.

And this Gluten-Free, Dairy-Free Cinnamon Bun Cake with an Eggnog Glaze plays a big role on these special holiday mornings for us. It actually looks like and tastes similar to a giant cinnamon bun, but it is yeast-free, gluten-free, dairy-free, corn-free, and easily egg-free.

Oh. And it is waaaay easier (and much faster) to make than real Cinnamon buns.

I place a layer of cinnamon bun filling (and a layer of raisins) on the bottom of my pan, then pour half of the batter in. Then, using a ziplock bag with a corner snipped off, pipe a swirl of the filling and add another layer of raisins. Then I place the remaining batter on top of this and pipe the remaining filling in that same spiral pattern. Because we love the filling so much, I have been known to double the filling recipe below for an extra dose of decadence.

The result when it is done baking? Does it not look like a giant cinnamon bun?

3. In bowl of electric stand mixer, beat Earth Balance Butter (or Butter) and Sugar for 3 – 5 minutes until light and fluffy. Then add eggs (or Egg Replacer), one at a time, continue mixing. Add Yogurt and vanilla and mix again until incorporated.

4. While mixer is going on low speed, slowly add dry ingredient mixture. Stop occasionally to scrape down sides with rubber spatula. Once all dry mixture is added, continue to mix until well-incorporated and batter seems light.

5. Mix together filling ingredients (Note: if you like a lot of filling, double the filling ingredients). Spoon 3 – 4 Tbsp of filling into bottom of pan and spread evenly with back of spoon. Sprinkle half of the raisins over the filling. Pour remaining filling into a ziplock bag and snip small corner off one side of bottom.

6. Pour half of batter over bottom raisin/filling layer. Then, pipe filling from bag in a circular spiral, starting in center of pan and working outwards. Sprinkle remaining raisins over filling. Then pour remaining batter over raisins. And, again pipe all remaining filling in circular spiral pattern. Use a toothpick to follow the spiral to incorporate it slightly into the batter.

7. Bake for 40 minutes, or until toothpick comes out clean.

8. During the final few minutes of baking, whisk together all of the icing ingredients. Once cake is out of oven, let cool for 5 minutes then cover pan with dish and flip onto plate. Then cover cake with another plate and flip onto that one so cake is right side up. While it is still warm, drizzle the icing evenly over the top of cake. Enjoy!

One Easy Eats Subscription to the all-digital food and lifestyle gluten-free magazine:

To enter the giveaway, please do one or all of the following three things:

Just remember that each entry brings you one step closer to winning that Vita-Mix!

1. Please leave a comment telling me what makes this season bright for you.
2. Share this giveaway on facebook and come back to tell me that you did.
3. Share this giveaway on twitter and come back to tell me that you did.

Note that you will have 48 hours to leave a comment here before it will be closed to entries on December 8th at 10am CST.

All of the comments you leave on this post and any other posts by the other bloggers participating will be entered into the Grand Prize Giveaways. The grand prize winners will be announced on Christmas.

….and along with a fun new Thanksgiving Dessert Recipe, I am also bringing back my Thanksgiving Prep Series that I ran last year.

It is no secret that Thanksgiving is my ultimate FAVORITE holiday. I host it at my house every single year.

Oh. And this way? I get out of having to host Christmas.

I decided last year to do an entire Thanksgiving Prep Series, where I shared everything from my prep schedule, to each of my allergy-friendly Thanksgiving recipes, and right on down to my Thanksgiving Feast Master Shopping List.

It was met with quite the response. I have never answered SO many Thanksgiving-based emails in my life. But, the rewarding part was afterwards when my inbox was filled with people telling me how the series helped them to get through the holiday without the stress or crazy kitchen mishaps or disasters.

Now for this Candied Apple Cranberry Upside-Down Cake. As written it is Gluten-free and Dairy-free, and I also tell you how to easily adapt it to be egg-free and nut-free as well. And one of my favorite things is it is GUM-FREE with a perfect moist crumb.

This cake is a wonderful end to a Thanksgiving feast. And your yummy topping will look FAR better than mine does here. Every time I make this cake, I line my cake pan with a round piece of parchment paper that fits just right into the bottom. It makes the cake come out of the pan perfectly.

Of course, as I was making this cake again the other day, I had no parchment paper. And none of my neighbors were home to beg and borrow from. So I attempted to make it without. Do not do what I did. Use the parchment paper, people!

Half of my favorite part of the cake (the caramelized topping) stayed in the pan. I tried to put some of it back on, but the end result was not near as beautiful as my past successes with this cake. So I repeat. Use the parchment paper. Your cake will look much prettier than this…

Oh. P.S. The raw cranberries pictured below are for garnish only. I do not recommend feeding raw cranberries to your guests. Even my dog will not touch them…and that says a lot.

Gluten-Free, Dairy-Free Candied Apple-Cranberry Upside-Down Cake

Easily adapted to be Egg-Free and Nut-free

Ingredients:

1/2 cup fresh cranberries, measure while whole, then dice them in half

1. Preheat Oven to 350 degrees. Generally grease a 9 inch round cake pan. Using the bottom of your round pan, trace around the pan on parchment paper the exact size of your pan bottom. Cut the piece of parchment paper to fit just in the bottom of pan, without letting it go up the sides.

2. In bottom of pan on top of parchment, place the oil and then put in oven for 1 minute, until oil is fully melted. Then add sugar evenly over bottom of pan, mixing with oil. Place pan back in oven for 2-3 minutes. Remove from oven, sprinkle cinnamon over sugar, lay thinly sliced apples in a ring and place cranberries over apples. Place pan back in over for 3 minutes, or until it begins to bubble slightly. Remove from oven while finishing batter prep.

4. In bowl of electric stand mixer, beat Earth Balance Butter (or Regular Butter) and Sugar for 3 – 5 minutes until light and fluffy. Then add eggs (or Egg Replacer), one at a time, continue mixing. Add vanilla and mix again until incorporated.

5. While mixer is going on low speed, slowly add 1/3 cup of the milk then add 1/2 of dry ingredient mixture. Then another 1/3 cup of the milk, and the remaining half of the dry mix. Finish with the last of the milk. Stop occasionally to scrape down sides with rubber spatula. Once all dry mixture is added, continue to mix until well-incorporated and batter seems light.

6. Pour batter over apple-cranberry mixture.

7. Bake for 30-35 minutes, or until toothpick comes out clean. Let cool for 5 minutes, then invert onto plate. Remove parchment paper from cake top. Top with homemade Coconut Whipped Cream. And for even more Dairy-free Whipped Cream Recipes and resources, visit Go Dairy Free.

Do your kids think a birthday is not a birthday unless there is some semblance of a cake or cupcakes?

Mine do. Which is fine…when it is their birthdays. I love getting creative in the kitchen for them.

But when it is mine? I could really take or leave the whole birthday dessert idea. A day off from the kitchen sounds far more appealing to me than adding pounds to my waistline…especially since my Mom is a state away and will not be whipping up one of my childhood favorites this year.

So because my boys think my birthday will be a complete failure without a special dessert involved, I found myself in the kitchen deciding what I would be making to celebrate the year that brings me just another gray hair away from forty….and to make sure that my sons did not garner horrible childhood memories of their mother being totally deprived on her birthday.

After all, those are the two desserts that I have the fondest birthday memories of and biggest cravings for.

But, as I looked around my kitchen and found my eyes resting on the gorgeous pile of plums waiting for their destiny, I decided to get creative and create a new memory. After all, those juicy plums will not be available for much longer as their prime season starts to fade away into fall.

So, I am making Mini Gluten-Free and Dairy Free Plum Crumbles. They are also Refined Sugar Free, Egg Free, and Soy Free. Yippee!

My boys might balk. After all. There is no frosting.

But, hey. If they complain?…….All the more for me.

This recipe is actually my gift to you. Trust me. You will enjoy it. And you will be really glad I did not decide on cupcakes this year. You will not even miss that frosting.

3. Divide topping evenly among each ramekin. This makes a lot of topping. Place ramekins on a baking sheet and place in the oven for 25 minutes (filling may bubble over – you can line baking sheet with foil for easy clean up, if desired). If you like a crispy top, you can turn the broiler on for 2-3 minutes at the very end, but watch VERY carefully if you do this so it does not burn!

**Note: Measurements for Coconut Oil should typically, in most baking recipes, be measured in liquid form for the correct volume measurement.

Oh yes. This turned out to be the perfect dessert. Happy Birthday to me. Definitely.

These Mini Gluten-Free Pineapple Upside-Down Cakes are also known, in these here parts, as my other most-favorite-dessert in the whole world…they are in close contention for first with the elusive Black Forest Cake.

I warned you last week this recipe was coming. I also warned my hips that I would have to test it again…just to make sure it was perfect for you all, my wonderful readers and friends.

So…I hope you are ready for it. After a few extra neighborhood jogs, I think my hips finally are…

The gluten-filled version of this cake was a regular staple in my grandma’s baking repertoire. I remember her making it for so many wonderful food-filled family gatherings.

I also remember picking off all of the pineappley, buttery, brown sugary caramelized topping when no one was looking and then trying to smooth it over to make it look like my fingers had not yet found all of that deliciousness.

My grandma always knew…but she never got mad. After all, this is the same lady that would spend twenty minutes hand-stirring my bowl of strawberry ice-cream until it was the perfect soft-serve consistency. She liked her grandbabies happy. And one of the best ways she knew how to make us happy was with the attentive love she put into all of our food.

When I converted her recipe to a gluten-free, and slightly healthier, version, I also changed it so that it was actually baked in individual ramekin dishes. It was easier to control myself when I knew I had a specific serving size…as long as I could control myself to only one per sitting.

This recipe is for 4 eight-ounce ramekin dishes (actually there is just enough batter to squeeze out 5). This is only because I only have four left amongst my kitchen supplies. Because I use these versatile little gems for so many different things…ice cream bowls, condiment holders, mise en place containers…my supply has started to dwindle. Somehow, I manage to break these more often than I break my wine glasses, which says a lot considering how regularly I tend to use those as well.

But, if you happen to be a bit more careful with your kitchen supplies than I, then feel free to just double this recipe to fit your nice collection of eight ramekins.

5. Add half of the flour mixture, then all of the buttermilk (or dairy-free substitute), then the rest of the flour mixture and mix until just blended.

6. Pour batter into hot ramekins, only filling 2/3 full (note, you may have a little extra batter). Bake for 20 minutes, or until toothpick comes out clean. Let cool for ten minutes, run knife around edges, then remove from mold and flip onto serving plate. Serve with your dairy or dairy-free choice of vanilla ice-cream.

Update: This contest has ended and the winners have been chosen by Random.org.

The Winners are: Kelley White AND Andrada

Congratulations! I will contact you soon via email.

Well, no. I am not giving away these amazing Gluten-Free Black Forest Cupcakes (although I am sharing the recipe for you to make your own). I am actually giving away two sweet copies of the amazing cookbook that you will find the recipe in, along with 149 other mouth-watering gluten-free dessert recipes.

(Details to enter the giveaway are below,but…DO NOT just jump to the bottom. I mean it. You will be tested. There. Consider yourself warned).

About a year ago, I had the opportunity to test ten different recipes for this cookbook using Carol’s Gluten-free Amazing All Purpose Flour blend. Every single recipe I tested was amazing. Seriously. I did not have one negative thing to say about any of the recipes. I actually felt like I was repeating myself each time I sent off another review to her, raving about my results.

Well…needless to say, I was so excited to get my hands on my copy of this cookbook and check out the other 140 recipes that I had not yet tried.

I promise you that you will feel the same way when you get your own copy of this book. Not only are there gorgeous color photos throughout (every single one taken by Carol herself), but there are also many tips and ideas to help you achieve fool-proof results in your gluten-free baking.

It truly is a beautiful book. You know the kind. It is one that will earn a permanent position in your cookbook holder, smudged from greasy fingerprints and dusted with gluten-free flour. It is the one you will smile at each time you see it propped open to your favorite dessert.

So far, these are the recipes that I have made:

Almond Cranberry Bundt Cake

Mint Chip Cupcakes

Chocolate Ginger Bites

Pecan Tassies

Lemon Sugar Cookies

Banana Nut Muffins

Chocolate Cherry Scones

Kahlua And Cream Syllabub

Arborio Rice Pudding

and….

This Perfect Pound Cake – which I have made again…and again…and again. Seriously. It is that good. I have used this Pound Cake in trifles, french toast, and even bread pudding. And I have served it lightly toasted with ice cream, berries, and whipped cream.

Oh, and, of course…

Those Amazing Gluten-Free Black Forest Cupcakes I mentioned…

Black Forest cakes and cupcakes remind me of my childhood. There were only two desserts I ever asked my Mom to make on my birthday as a child…Black Forest Cake and Pineapple Upside Down Cake.

Although Carol did not have a Pineapple Upside Down Cake in her cookbook, she did have these unbelievable I-bet-you-won’t-know-they-are-gluten-free Black Forest Cupcakes in there. I just could not resist a little throw back to my childhood.

So…today I will share this recipe for her cupcakes, with Carol’s permission of course. Next week I will, however, share my own version of Gluten-Free Pineapple Upside Down Cake here…just to be nice and not leave you all hanging. You all must be dying for that recipe…right?

In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar on medium speed until very light and fluffy, about 5 minutes. Turn mixer to low and add the eggs, one at a time until each egg is fully mixed in, scrapping down the sides of the bowl with each addition. Add the vanilla extract and mix well.
In a separate large mixing bowl, whisk together the flour, cocoa powder, baking powder and salt.

With the mixer on low, add the flour mixture and milk to the creamed butter, starting with 1/3 of the flour mixture, then half the milk, half the remaining flour mixture, the rest of the milk and the rest of the flour mixture. Mix until just combined. Remove bowl from mixer and scrap the sides and bottom of the bowl well with a large spatula.
Spoon 2 tablespoons of batter into each prepared muffin cup, add 3 of the red tart cherries to each cup then top with 2 more tablespoons of batter. Bake for 20 – 25 minutes or until springy on the top. Allow to cool in pan for about 5 minutes.

With a toothpick, poke 6 or 8 holes in each cupcake. Spoon about 1 teaspoon of reserved maraschino cherry liquid onto each cupcake and let it soak in. Remove cupcakes to a wire rack to cool completely.

Topping

Whip cream in a large bowl until soft peaks form. Add the confectioners’ sugar, vanilla and 1 tablespoon of reserved maraschino cherry juice. Beat until stiff.

Frost cupcakes and garnish with a maraschino cherry and some grated chocolate.

Makes 24 cupcakes.

Okay, yes. Now it is time for the giveaway.

Did you play by the rules and read the post instead of just skipping down here to find out how to enter? I hope so.

I know that today, many of you who pre-ordered your copies from Amazon for the unbelievable price wavering in the $9.00 range, will most likely have a copy arriving on your doorsteps.

But for the rest of you? You better go order your copy now. The price will not be this low for long. What are you waiting for?

I will not lie. I have had my copy for a couple of weeks now. And I have put it to good use. The pages are sticky with batter already from the five different recipes I have made from it so far. And I have already had to pry it out of one of my girlfriend’s hands before she left my house with it. Literally. At least I know what I will be getting her for her birthday next month. That just made gift shopping really easy.

I have had so much fun working with the different recipes in the book. These recipes are so simple to assemble. Not many of them even have more than seven or eight ingredients, and that includes counting the pinch of sea salt that is called for in each recipe.

So far I have made the Strawberry Cupcakes three times. The last time was on Easter, where they were devoured by the kids and adults alike. I never even got one. They were gone before I had room for dessert.

Photo Credit: Annabelle Breakey

I made the Chocolate Chip Mini Cupcakes just for fun. I stashed some of those in the freezer for a nice little treat for my son’s lunchbox. Not surprisingly, however, I have found my supply quickly dwindling. I have also found my husband with melted chocolate around his mouth more than once. Call me Sherlock Holmes if you want, but I think I have discovered my cupcake thief.

I have also made the Blueberry Lemon Cupcakes for a brunch I attended last week. I had 4 different women ask me for the recipe.

Then, the other night, I decided to go for one of the savory recipes that Elana also includes in the book. Because I am a Goat Cheese lover, I went for the Scallion Goat Cheese Muffins.

Oh my goodness. Now we are talking. They were unbelievable. I served them for “Brinner” (that is breakfast for dinner, just in case you hadn’t deduced that yet). I made a Spinach and Scallion Quiche and served these alongside. I ate three with my meal, and could have easily eaten three more.

And finally, I recently whipped up these Lime Cupcakes. If you are looking for a perfect spring-time cupcake, you seriously need to look no further. This one is it. The flavors of the coconut and lime come together brilliantly here.

And now as a treat for all of you…I have permission to share the recipe with you today. After trying this one, I think you may be convinced that you need this cookbook. I will even give one of you a chance to win a copy of it (details below).

In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and 2 tablespoons lime zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the remaining lime zest, and serve.

In a medium saucepan, bring the coconut milk and agave nectar to a boil over medium heat. Whisk the ingredients together, then decrease the heat and simmer for 2 to 3 minutes, to reduce just slightly, stirring frequently.

In a small bowl, dissolve the arrowroot powder in water, stirring to make a slurry. Increase the heat under the saucepan to medium-high so the mixture is bubbling. Add the arrowroot slurry to the coconut mixture, whisking constantly until the mixture thickens and turns opaque and shiny, about 1 minute. Once the mixture becomes shiny, remove the pan from the heat and gradually blend in the coconut oil with a handheld mixer until well combined.

Allow to cool on the counter for 15 minutes. The mixture will not look like frosting yet—don’t worry; this is okay.

Chill the frosting in the refrigerator for 1 to 11/2 hours, until the frosting fully solidifies and looks opaque white in color. Remove from the refrigerator and whip with a handheld mixer until thick and fluffy. The frosting will be sticky looking and lumps will dissolve during whipping.

Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Allow the frosting to soften a bit after removing from the refrigerator. Stir with a flexible spatula until spreadable

And now…your chance to win a copy of Elana Amsterdam’s book, Gluten-Free Cupcakes:

To enter, you may do 1,2, or all 3 of the suggestions below. Leave a separate comment for each to maximize your entry and chances to win:

….oh, and the easiest recipe ever for Raw Mini Banana-Berry Pudding Pies that include four of those ten top foods for Digestive and Brain Health…

Have you heard of the raw series going on right now, inspired by Brittany, over at Real Sustenance? If not, the low-down is that April in the Raw is the event that is bringing you the most wonderful Raw-Inspired Recipes from some of the healthiest bloggers I know. We are just entering the third week of this event, but so far Weeks 1 and Weeks 2 have proved to be nothing short of amazing and have totally inspired me.

When I was working on my schooling in Nutrition, there were many things that changed the way I will forever look at food. But one thing that stuck with me the most, and incidentally what I base our family’s own health on, is the importance of a healthy functioning digestive tract in relationship to the health and functioning wellness of the rest of the entire body.

Extraordinary digestive health supports the health of the brain, the immune system, detoxification of our bodies, and elimination.

Living foods, full of beneficial enzymes and probiotics, are completely essential in this process. The following list, in my opinion, can be considered to be some of the best foods to include into your diet on a daily basis to optimize your digestive health and also give your brain a little boost as well.

Ten wonderfully essential Living – Raw – Foods(there are so many more, but these are my top favorites and I did not want to overwhelm anyone with an over-abundance of nutritional information, so I am keeping each short and sweet):

1. Berries – an important source of fiber, phytonutrients, and are powerful antioxidants that can support normal bowel function. Blueberries are among the best source of Antioxidants. They are also packed with Vitamin C and Cancer fighting compounds.

3. Avocados – an excellent source of Vitamin E and potassium (almost twice as much potassium as a banana), as well as healthy fats and fibers. Also rich in protein and enzymes, avocados also contain calcium, Vitamin C and K, folic acid, and sodium.

Ripe avocados are naturally pure and furnish all of the elements we need to build the highest quality protein in our bodies. Because avocado is a ripe, watery, enzymatically-alive fruit, it ranks as the most easily digested rich source of fats and proteins in whole food form. The ripening action of the sun “predigests” complex proteins into simple, easily digested amino acids, making it a wonderful aid to the digestive process.

4. Chia Seeds – freshly ground, as oil, or as seeds – these can help support healthy digestive function and overall health and wellness. Chia seeds are nutrional power-houses. They are high in Omega-3 essential fatty acids and are packed with protein. They have a wonderful balance/ratio of Omega 3 Fatty Acids to Omega 6 Fatty Acids. They are easily digested, more-so than flax seeds, and therefore it is not essential to grind them.

5. Raw Kefir – either from raw milk from grass-fed cows, from goats, or from raw Coconut Milk – Loaded with Probiotics and Minerals and supports digestive health and maintains normal immune system functioning. Loaded with live Probiotic Cultures, Enzymes, and Minerals. You can read more about the Benefits of Kefir in this post.

7. Papaya – loaded with living enzymes, they contain Papain and Chymopapain, two enzymes that aid in digestion by breaking down proteins and soothing the stomach and digestive tract. These enzymes also help to reduce inflammation in diseases like asthma, osteoarthritis, rheumatoid arthritis, and can even aid in healing of burn wounds. Papayas also provide protection against developing colon cancer with a complex nutritional source of antioxidants, phytochemicals, minerals, and fiber.

8. Almonds – eaten raw, they are higher in fiber than any other nuts. They contain healthy Calcium, Phosphorus, and Magnesium, Omega 3 and 6 fatty acids, Vitamin E, and Zinc. Soaking raw almonds removes harmful tannic acid and enzyme inhibitors making the nuts easy to digest and releasing their full nutritional value.

9. Coconut Oil (when raw, organic, un-refined) and Coconut Cream – Highly nutritious and rich in fiber, Coconut is Anti-Viral, Anti-Bacterial, and Anti-Fungal. The anti-microbial properties of the coconut helps in dealing with various bacteria, fungi, parasites that cause indigestion and irritable bowel syndrome. Coconut oil also helps in absorption of other nutrients such as vitamins, minerals and amino acids. It supports your immune system, metabolism, and heart health as well.

10. Raw Cultured/Fermented Vegetables, such as Sauerkraut and Kimchi – a first rate source of live probiotics, and organic acids, which help to create a healthy intestinal environmental balance. Fermented food uses microorganisms to convert sugars into lactic acid, creating a signature sour taste. This fermentation process is almost like the beginning of digestion (much of the work has already been done for you).

Okay, now for these raw Mini Banana-Berry Pudding Pie Cups that are so healthy, I have been known to even serve them to my kids for breakfast:

Raw Mini Banana-Berry Pudding Pie Cups

Gluten-Free, Dairy-Free, Egg-Free, Soy-Free (NOT Nut-Free)

Ingredients:

Crust:

2 cups Raw Whole Pecans, or Walnuts (not soaked)

6 large Medjool Dates (Soaked for 20 minutes and drained on paper towel)

1/4 cup Finely Grated Coconut (preferably organic)

1 Tbsp Ground Chia Seeds

1/2 tsp Sea Salt

Filling:

1 cup Raw Cashews (soaked for at least 1 hour, up to overnight, then drained)

6 large Medjool Dates (Soaked for 20 minutes and drained on Paper Towel)

1. For crust: Grease 9 openings of a muffin pan. Cut plastic wrap into 9 – 6 inch by 6 inch squares and place one piece in each opening.

2. In food processor, add pecans and process until finely chopped. Add dates, grated coconut, chia, and sea salt. Process again until mixture starts to really come together into almost a paste.

3. Scoop out about 1/4 cup of crust from processor and form a ball in hands. Place ball in an opening in prepared pan and gently press on bottom and up sides, making sure not to let crust get too thin. This will be your support of the pudding mixture, so you want a thick bottom and sides. Repeat with the rest of the crust in each prepared opening. Place muffin pan in freezer for 1 hour.

5. Remove pan from freezer and spoon or pipe (if you want a fancier look) your filling into each prepared crust (you will have more filling than you do crust – I fill ramekins with the additional filling). Just know that the crust will get slightly soft after a day or so of filling in them. So fill them the day you will be eating them.

6. Return to refrigerator and let set for at least 3 hours. Once chilled and set, use plastic wrap to lift cups out of tins. Serve with fresh berries, grated coconut, and even coconut whipped cream, if desired.

And make sure to check out the Raw Sweet Potato Chips yesterday from Heidi, at Adventures of a Gluten Free Mom, and then tomorrow go visit Tia, at Glugle Gluten Free for her entry (I think I know what it is, but I am not going to spoil the surprise).

Kim Maes, CNC, AADP, known as the Allergy Free Food Coach, is a Certified Nutrition and Wellness Consultant and Certified in the Practical Application of Food Allergy Guidelines.. She is also the creator of theCook It Allergy Free iPhoneandiPad Apps and the Cook It Allergy Free website, where she shares her passion for teaching others how easy and delicious it can be to eat whole, pure allergy-friendly meals that the entire family will enjoy.

…and I am not just saying that. I promise. But I am not trying to toot my horn or anything. Really.

Oh. One more thing I should mention. This is the easiest recipe for a quick Strawberry Shortcake (just in case that matters).

This is a cake that you will make over and over again for every Spring-time event that you attend. You may just even make it for your own little one-person kitchen party. I have those often. Don’t you?

And if you are serving this to a party full of gluten-eating guests, not one of them will ever guess that this is gluten and dairy free. I know. I have done this. Many times. And I get rave reviews each time. I also rarely reveal what it is actually free of. What does it matter to them if it is gluten free?

This cake is a perfect replica of the Strawberry Shortcake that my Mom made throughout my entire childhood. I have the fondest memories surrounding this cake.

So, I felt compelled to copy it. And copy it I did (even managing to make it a little bit healthier). This cake is so ultimately moist and buttery-rich tasting! And the best part? It literally has the consistency and sponge-like texture of a gluten-filled cake. I am not kidding you. Try it. You will be shocked.

I am also sharing this recipe with Kelly, over at The Spunky Coconut for her fun Easter Holiday Event that she is hosting. She will have an entire Easter Feast ready for you. Make sure to check out her round-up of Gluten-Free Holiday recipes.

And as strawberries are coming into season, what could be more perfect than a Strawberry Shortcake for your holiday event. I know that this one will be on our table without a doubt.

3. In bowl of electric stand mixer, beat Butter (or Earth Balance) and Sugar for 3 – 5 minutes until light and fluffy. Then add eggs (or Egg Replacer), one at a time, continue mixing. Add Yogurt and vanilla and mix again until incorporated.

4. While mixer is going on low speed, slowly add dry ingredient mixture. Stop occasionally to scrape down sides with rubber spatula. Once all dry mixture is added, continue to mix until well-incorporated and batter seems light.

5. Pour half of batter into prepared pan. Then lay half of strawberry slices over batter. Sprinkle 1 Tbsp Coconut Sugar over strawberries. Then add remaining batter over strawberries. Place remaining strawberries all over the top of the batter and sprinkle last Tablespoon of sugar over strawberries. Design is not necessary since the cake will move the berries around as it rises (and possibly even cover them).

6. Bake for 45 – 48 minutes, or until toothpick comes out clean. Serve garnished with additional berries and, if you want, top with homemade Coconut Whipped Cream

Enjoy! This cake is wonderful! And I hope I am not just being biased. Report back if you make this and let me know if you agree with me.

What will you be serving for your holiday meals? I love to see the varied menus (and get new ideas myself)!